Honey sriracha chicken is the perfect balance of sweet and spicy—crispy, golden chicken bites coated in a sticky, addictive glaze that’s ready in just 20 minutes. This recipe is a weeknight lifesaver: the chicken comes together quickly, the sauce is simple, and the result is better than takeout.
Serve it over rice with steamed broccoli for a complete meal. Adjust the spice level to your liking—use more sriracha for extra heat or less for a milder version. Either way, it’s guaranteed to be a hit.
Instructions
Coat the Chicken
In a large bowl, combine the cornstarch, salt, and pepper. Add the chicken pieces and toss until evenly coated.
Pan-Fry the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Working in batches to avoid overcrowding, add the chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain.
Make the Glaze
In a small bowl, whisk together the honey, sriracha, soy sauce, garlic, rice vinegar, and sesame oil. In a separate tiny bowl, prepare the cornstarch slurry.
Cook the Glaze
Pour the sauce mixture into the same skillet (wipe out any excess oil). Bring to a simmer over medium heat. Stir the cornstarch slurry and add it to the skillet, stirring constantly until the glaze thickens, about 1-2 minutes.
Coat the Chicken
Add the cooked chicken back to the skillet and toss quickly to coat evenly in the glaze. Do this just before serving to keep the chicken crispy.
Serve
Transfer to a serving platter and sprinkle with green onions and sesame seeds. Serve immediately with steamed rice and broccoli.
Pro-Tips for Honey Sriracha Chicken Perfection
- Use a Thermometer: For perfectly cooked chicken, ensure the internal temperature reaches 165°F (74°C).
- Don’t Overcrowd the Pan: Fry in batches to maintain oil temperature and get that crispy golden crust.
- Drain on a Rack: Paper towels can make the coating soggy. A wire rack keeps it crispy.
- Adjust the Heat: Start with 2 tablespoons of sriracha and add more to taste.
- Thicken the Glaze: The cornstarch slurry should be added just before you’re ready to coat the chicken—the glaze will thicken quickly.
- Toss Just Before Serving: Adding the glaze too early will make the chicken lose its crispiness.
- Make It a Meal: Serve with steamed rice and broccoli for a complete dinner.
- Double the Sauce: This sauce is so good, you might want extra for rice.
This Honey Sriracha Chicken is sweet, spicy, and absolutely sticky.
